About Me

~~~QUITE SIMPLY, I'M VEGAN AND LOVE TO COOK! ~~~ Over the years, I've collected tons of "Favorite Family Recipes" that I'm gradually veganizing. Friends and family are ALWAYS asking for recipes, so I decided to post them here.
~~~~ If I get an idea from a cookbook, I'll be sure and note it, but most ideas are recipes I've modified 'till they don't resemble the original, or I got from family members, or came up with thru trial and error.
~~~~ That said: I'm first-and-foremost a MOM to three wonderful Veggie Kids who are my life, my passion, my WORLD!
~~~~ I'm in that "over-forty" crowd (though you know what they say about us "older women"!)and lovin' it - I wouldn't trade this age for any other.
~~~ Of course, I'm vegan and passionate about my lifestyle, sharing recipes and ideas, and showing people all the tasty goodies that we Vegans eat!
~~~ What else...Oh, I'm also a Special Education Teacher working in a program with Autistic Kindergarteners.
~~~ My life is full and challenging, exhausting and exhilerating. Most days I love it. Other days I come home and turn into a couch potato and snuggle with my girls.

-- 1 Tbsp. sugar-- 1 Tbsp. rice vinegar-- 1 Tbsp. lime juice-- 1 cup cubed extra firm or Nigari tofu, fried in hot peanut oil until crispy and drained. (I used already-fried tofu from the Asian market, but any firm water-pack tofu will work)-- handful chopped fresh or dried shiitake mushrooms (if dried, soak them in hot water for several hours) *optional. These are "traditional" but I didn't have them this time, I usually do though, so thought I'd include them in the recipe.-- handful bean sprouts

-- handful frozen peas

-- 1/2 cup or so cubed zucchini (and/or whatever vegetables you like, or have on hand: cabbage, carrots, spinach, etc.)

2 Tbsp. chopped fresh cilantro

Heat broth in a large soup pot over medium-high heat. Add the cooked rice noodles. Add garlic, ginger, soy sauce, vinegar, sugar and lime. Bring to a boil, then reduce to medium heat and allow to simmer while you add tofu and the vegetables.Cook 3 - 5 minutes or until veggies are tender-crisp, add cilantro. Do a taste test, adding more soy sauce, lime juice or cilantro (or whatever you like). Ladle soup into bowls and garnish with fresh cilantro and lime.

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Recipe #3.

Mushroom, Rice and "Cheese" Burgers

This is my favorite way to use leftovers! Don't we all have a couple old-ish mushrooms sitting around and a cup or two of rice from Chinese take out?